Thai Lime Mango Sherbet Recipes

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MANGO SORBET WITH LIME AND CHILI



Mango Sorbet with Lime and Chili image

Provided by Amy Finley

Categories     dessert

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 7

3 large mangos, peeled and pitted and chopped into chunks
2 cups simple syrup, recipe follows
1/4 cup freshly squeezed lime juice
1 tablespoon chili powder, plus extra for garnish
Coarse salt
2 cups water
2 cups sugar

Steps:

  • If using, prepare the bowl of the ice cream maker according to manufacturer's directions.
  • Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight.
  • If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours.
  • Serve cold, sprinkled with a little coarse salt and more chili powder, if desired.
  • In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely.

MANGO SORBET



Mango Sorbet image

This a great summer sorbet. Hope you enjoy this as much as my family.

Provided by Cindy Chaney

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 15m

Yield 12

Number Of Ingredients 3

4 mangos - peeled, seeded, and cubed
1 cup simple syrup
3 tablespoons fresh lime juice

Steps:

  • Place cubed mango in a food processor, and puree. Pour in simple syrup and lime juice, and puree until smooth.
  • Place in an ice cream maker. Freeze thoroughly.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.4 g, Sodium 2 mg, Sugar 10.3 g

HOMEMADE LIME SHERBET



Homemade Lime Sherbet image

My luncheon guests are always impressed when I serve this smooth, refreshing dessert garnished with candied edible flowers. The sherbet's lime flavor is so pleasant!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 quarts.

Number Of Ingredients 6

2 cups whole milk
1-1/4 cups sugar
1/3 cup lime juice
1-1/2 teaspoons grated lime zest
2 to 3 drops green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large saucepan, combine milk and sugar. Cook and stir over medium heat until sugar is dissolved and mixture reaches 175°. Refrigerate until chilled. , Stir in the lime juice, zest and food coloring if desired. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer sherbet to a 2-1/2-qt. freezer container. Allow to soften slightly; fold in whipped topping. Freeze for at least 4 hours before serving.

Nutrition Facts : Calories 239 calories, Fat 7g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 0 fiber), Protein 2g protein.

3-INGREDIENT MANGO SORBET RECIPE BY TASTY



3-ingredient Mango Sorbet Recipe by Tasty image

Here's what you need: mangoes, honey, water

Provided by Pierce Abernathy

Categories     Desserts

Yield 4 servings

Number Of Ingredients 3

4 mangoes, diced
½ cup honey
½ cup water

Steps:

  • Cut mangoes into ½-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
  • In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
  • Remove from food processor and scoop into tray.
  • Freeze for one additional hour.
  • Enjoy!

Nutrition Facts : Calories 341 calories, Carbohydrate 88 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, Sugar 85 grams

MANGO LIME SORBET



Mango Lime Sorbet image

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Provided by Martha Rose Shulman

Categories     snack, ice creams and sorbets, dessert

Time 35m

Yield 1 quart, serving 5 to 6

Number Of Ingredients 4

1/2 cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
2/3 cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup

Steps:

  • Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
  • Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
  • (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
  • Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 44 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 41 grams

LIME-MANGO SORBET



Lime-Mango Sorbet image

When making sorbet be sure all ingredients are perfectly chilled before putting them in the ice cream maker. You can leave out the rum, if you like.

Provided by Afiyet_olson

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 4h40m

Yield 4

Number Of Ingredients 5

1 lime
2 ⅓ cups confectioners' sugar
2 cups water
1 ½ tablespoons rum
3 ripe mango - peeled, seeded, and cut into cubes

Steps:

  • Peel off lime zest using a vegetable peeler to create long strands.
  • Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum.
  • Place mango in a blender; blend until pureed. Chill in the refrigerator.
  • Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.

Nutrition Facts : Calories 374.7 calories, Carbohydrate 93.7 g, Fat 0.4 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 88.6 g

EASY THAI MANGO SORBET



Easy Thai Mango Sorbet image

thaifood.about.com Quick and simple to make, and there's no stove involved. You only need a blender or food processor. This sorbet is creamier than most, halfway between sorbet and ince-cream, but still light and full of mango flavor. A great do-ahead that can be served plain or with slices of fresh mango and a mint leaf for garnish. Guesing at quantity - will update later.

Provided by keeney

Categories     Frozen Desserts

Time 20m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 5

2 fresh ripe mangoes
1 cup white sugar
3 tablespoons coconut milk
1 teaspoon lemon juice
1 cup whipping cream

Steps:

  • Slice mangos open and scoop out all of the fruit from the skins. Don't forget the fruit around the stone!
  • Place fruit in a food processor or blender. Add sugar and pulse for 1 minute, or until all the sugar has dissolved and you are left with a delicious mango puree.
  • Add coconut milk and lemon juice. Pulse briefly to combine. *At this point you can perform an option step as listed below.
  • Pour the mano puree into a bowl or container while you continue to use your processor/blender.
  • Pour the whipping cream into the processor and blitz until the cream forms stiff peaks.
  • Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-ceram consistency.
  • Pour into a large yogurt container or similar size tup and place in the freezer. Allow to freeze at least 6 hours - preferably 8.
  • Serve the mango sorbet in bowls, or scoop into ice-cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10-15 min ahead of serving.) For an adult treat, try drizzling a little coconut liquer over sorbet.
  • Optional Step.
  • Some people don't want bits of mango fibre in their sorbet. I actually like it, as I find it enhances the taste of the sorbet - plus it's healthy! But if you'd rather strain it out, here's how. Between steps 3 and 4, pour the mango puree through a strainer placed over a bowl. Use a spatual or wooden spoon to press the pulp against the bottom of the strainer in order to "wring out" every ounce of mango juice. Continue on with steps 4/5.

Nutrition Facts : Calories 522, Fat 25.1, SaturatedFat 16, Cholesterol 81.5, Sodium 26.3, Carbohydrate 77.2, Fiber 2.7, Sugar 73, Protein 2.8

MANGO MACHE ASAFETIDA SALAD WITH LIME SHERBET



Mango Mache Asafetida Salad with Lime Sherbet image

Provided by Jehangir Mehta

Time 1h

Yield 4 servings

Number Of Ingredients 15

3 cups milk
1/2 cup sugar
1 cup freshly squeezed lime juice
1/2 cup mango puree
1/2 teaspoon asafetida
Pinch of salt
1 teaspoon sugar
1/3 cup pistachio oil
2 peeled mangoes
12 ounces mache salad
1/2 cup pistachios
Crystallized ginger, recipe follows
2 (2 to 3-inch) lobes ginger
2 cups water
6 cups sugar

Steps:

  • For the lime sherbet, in a saucepan, whisk together the milk and sugar over a medium flame, until the sugar is dissolved.
  • Remove the mixture from heat and cool over an ice bath. Stir in the lime juice, and then process in an ice cream machine according to the manufacturer's instructions.
  • For the dressing, combine the mango puree, asafetida, salt, and sugar in a bowl and whisk together until mixed. While whisking slowly drizzle in the oil, and continuing to whisk until an emulsification is reached.
  • For the salad, slice the mango thinly or use a peeler and peel the flesh into long strips.
  • Toss the mango strips, mache, pistachios, and crystallized ginger with the dressing, and then arrange in a small mound on the plate. On top, set a scoop of the lime sherbet.
  • Begin by gently peeling the skin from two lobes of ginger. Using a knife or peeler tends to remove too much flesh; a less wasteful method is to use the edge of a spoon.
  • Slice both lobes lengthwise into thin pieces, using a mandoline or knife.
  • Add 2 cups water and 2 cups of the sugar to a medium saucepan, and bring to a boil over high heat. Reduce the heat, add the ginger, and simmer for 20 to 30 minutes, or until they are soft.
  • Remove the ginger pieces using a strainer and cool briefly.
  • Spread the remaining 4 cups of sugar on a baking sheet and dredge the ginger pieces in the sugar until both sides are entirely covered.
  • Transfer the ginger to another baking sheet and air dry for several hours, until crisp. Cut into short, 2-inch sticks. Place in an airtight container. They will last for more than 3 months.

THAI MANGO, CHILLI & LIME CUPS



Thai mango, chilli & lime cups image

Serve these quick, zingy vegetarian nibbles at your next party

Provided by Good Food team

Categories     Starter

Time 20m

Yield Makes 32

Number Of Ingredients 7

1 mango
1 red chilli
½ red onion
handful coriander leaves
juice 1 lime
2 tbsp sweet chilli sauce
32 mini croustade cups

Steps:

  • Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
  • Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm.

Nutrition Facts : Calories 19 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.06 milligram of sodium

MANGO SHERBET



Mango Sherbet image

I got this idea from a recipe for "Mango Soft Serve". I made many adjustments to the original recipe to create this smooth, creamy sherbet with great mango flavor and just the right amount of sweetness. This recipe calls for coconut milk, but heavy cream could be substituted if you prefer dairy. (Note: Cook Time includes time needed for the sherbet to freeze solid.)

Provided by MarthaStewartWanabe

Categories     Frozen Desserts

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 3

5 cups mangoes, peeled and sliced or 3 large mangoes
1 cup full-fat coconut milk or 1 cup heavy cream
1/2 cup mild-flavored honey

Steps:

  • Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
  • Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
  • Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
  • With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

Nutrition Facts : Calories 363.9, Fat 12.8, SaturatedFat 10.9, Sodium 11.1, Carbohydrate 67.4, Fiber 3.4, Sugar 63, Protein 3

FRESH MANGO SHERBET EGYPTIAN STYLE (GELATI AL MANGA)



Fresh Mango Sherbet Egyptian Style (Gelati al Manga) image

Provided by Craig Claiborne

Categories     ice creams and sorbets, dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 or 3 ripe, unblemished mangoes, enough to produce
3 cups of fruit puree
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup freshly squeezed lime juice
1 cup sugar

Steps:

  • Peel mangoes and cut away the flesh. Cut flesh into cubes and put them into the container of a food processor or blender. Process to a fine puree. There should be about three cups. Pour and scrape the puree into a mixing bowl.
  • Soften the gelatin in the cold water. Add the boiling water and stir to dissolve. Add this and the lime juice to the mango puree. Add the sugar and blend well. Refrigerate 15 minutes.
  • Pour the mixture into the container of an ice cream freezer. Freeze according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 0 grams, Carbohydrate 65 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 53 grams

MANGO LIME SORBET



Mango Lime Sorbet image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 8h25m

Yield Makes about 3 pints

Number Of Ingredients 4

2 pounds ripe or overripe mangoes (preferably Champagne)
Pinch of coarse salt
1 teaspoon finely grated lime zest, for sprinkling, plus 1/2 to 1 teaspoon lime juice (from 1 lime)
Lime wedges, for garnish

Steps:

  • Peel mangoes and cut flesh away from pits; discard pits. Cut mango flesh into 1-inch chunks and spread in a single layer on a plastic-wrap-lined baking sheet. Freeze mangoes, uncovered, until hard, at least 8 hours; once hard, mangoes can be transferred to plastic freezer bags and kept frozen up to 2 months.
  • Remove mangoes from freezer and let soften slightly at room temperature, about 15 minutes. Place mangoes and salt in a food processor; puree until smooth, about 2 minutes, scraping down sides of bowl as necessary. Pulse in juice to taste. Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges.

THREE-INGREDIENT MANGO SORBET



Three-Ingredient Mango Sorbet image

Here's a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Yield Makes about 1 pint

Number Of Ingredients 3

4 cups frozen mango chunks (16 ounces)
3 tablespoons pure maple or agave syrup
1 tablespoon fresh lemon juice

Steps:

  • Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
  • Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.

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